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This is Hacker Public Radio episode 3,912 for Tuesday, the first of August 2023.

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Today's show is entitled, Emergency Show, Bill Tong and Rubeo's.

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It is hosted by Shane Shannon and is about four minutes long.

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It carries a clean flag.

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The summary is, Shane brings us a taste of South Africa with some local tea and jerky.

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You are listening to a show from 2018 that was posted to the Reserve Q.

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We are airing it now because we had free slots that were not filled.

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Please consider recording a show for Hacker Public Radio.

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The project will stop if the listeners do not continue to contribute shows.

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Hacker Public Radio audience, this is Shane Shannon, speaking from Niagara Falls, Ontario, Canada.

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And I think this will be an evergreen episode, number one because I don't have much to say.

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And what I say today won't change probably in a hundred years, oh, here we go.

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I'm trying to stick this episode in the emergency shows so that it can be used whenever.

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And because it will be an evergreen topic, it should suit just fine.

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So I come originally from South Africa and I was born to two English speakers in South Africa.

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But my parents knew Afrikaans and they knew some Afrikaans culture as well.

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So I'm going to talk about two foods that I think come from the Afrikaans culture.

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The first autocobode is a tea at Nervylti from South Africa, from some kind of red bush.

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And it's called Roybus, R-O-O-I-B-O-S.

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And it's a flavorful tea, but it's very light with opium glands.

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If I was going to compare to anything else, say it would have the likeness of something

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flavored with vanilla, when you're not overdoing it.

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Maybe the best word to describe Roybus is to call it mild.

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And here in Canada you can get the tea bags for Roybus, almost in any grocery store.

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I hope you can find it in the area you're in.

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If you use one something with ole caffeine in it, I believe this has no caffeine.

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Roybus or Roybus, very mild, you get still flavorful.

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And second South African thing that I want to talk about is a treat called

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Filton, B-I-L-T-O-N-G.

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So this is strips of meat that have been assaulted and spiced and then left to dry.

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So to very South African thing, they would do this when the weather was the hottest I think.

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And that's how the meat is preserved by drying and not by smoking or anything like that.

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So my father still attempts to make it, he dries it in a warm shed that he has.

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So I still get to build on even though I haven't been back to South Africa since I was five years old.

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It's kind of like a beef jerky except because of the variety of spices.

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I find it a bit more flavorful and I think it may even be a little bit tougher to chew.

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So that's it, two South African things, even though here I am living in Canada.

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These are the only parts of my South African heritage that I actually know about.

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Roy Busch T, R-O-O-I-B-O-S, and Bill Tongue, B-I-L-T-O-N-G.

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Okay, thank you, Hacker Public Radio audience.

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Why don't you tell me about some foods or teas or snacks or smoked meats from your culture?

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Do a show about it, goodbye for now.

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You have been listening to Hacker Public Radio at Hacker Public Radio.org.

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Today's show was contributed by a H-B-R-Lisnet like yourself,

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you click on our contribute link to find out how easy it means.

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Hosting for H-B-R has been kindly provided by an onsthost.com,

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the internet archive and our synced.net.

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On this otherwise stages, today's show is released on our Creative Commons,

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attribution for point-o international license.